Friday, January 15, 2010

This was the first recipe that caught my eye when I bought Martha Stewart's Cupcakes. I'm a sucker for anything Oreo, anything mini, and lately, anything cheesecake.

If you're a sucker for these things too, or you want to win the heart of someone who is, these are your new best friend. The recipe is just a simple cheesecake batter poured over a whole Oreo cookie sitting in the well of a cupcake tin. I made these for a New Year's Eve party, and they were a huge hit. What's not to love?

1. Preheat oven to 275 degrees Fahrenheit. Line standard muffin tins with paper liners or grease well with non-stick baking spray. Place 1 whole cookie in the bottom of each cup.

2. With an electric mixer on medium high speed, beat cream cheese until smooth, scraping down sides of bowl as needed. Gradually add sugar, and beat until combined. Beat in vanilla.

3. Drizzle in eggs, a bit at a time, beating to combine and scraping down the sides of the bowl as needed. Beat in sour cream and salt. Stir in chopped cookies by hand.

4. Divide batter evenly among cookie-lined cups, filling each almost to the top. Bake, rotating pan halfway through, until filling is set, about 22 minutes. Transfer to wire racks to cool completely. Refrigerate at least 4 hours (or up to overnight). Remove from tins just before serving.

I bet those would be awesome for a dinner party! They look so yummy... I love the little shapes too, I bet you could get a star shaped mold for these and it would add so much to them! Can't wait to make these for my next get together.-SylviaDigital Kitchen Scale

I stumbled upon your blog just in time to find this recipe for a barbeque I was attending Sunday— they were so simple to make, and everyone LOVED them! Thank you for the great recipe, and I'm so happy to have found your site.

Also, after making them my friend asked me to share the recipe on her food blog, I linked your post and thought you might like to see it!